Double Layer Pumpkin Pie

Recipe From : Debbie Charbonneau (Jan's sister-in-law)

Ingredients:
4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups thawed cool whip topping
1 graham cracker pie crust (6 oz)
1 cup cold milk or half-and-half
1 can (16 oz) pumpkin
2 packages (4 serving size) vanilla instant pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store in refrigerator.

Notes:
Can add 1/4 cup chopped pecans into cream cheese mixture if desired.